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Cooking time: 45 minutes for menu Cooking schedule: see below for instructions
Make the pastries and boil the potatoes first. While the pastries bake, prepare everything else; while you eat the pastries everything else finishes.... Easy
Shallot and Olive Pastries Preparation and cooking time: 45 minutes4 large shallots
1 tbs Worcestershire
1/4 tsp chili powder
1 tbs oil
6 - 10 green, pimento-stuffed olives
1/4 cup ricotta
puff pastry
Thaw the puff pastry, if needed.
Slice shallots. Heat oil, chili powder in medium nonstick skillet over medium heat. Add shallots and sauté until tender, about 7 minutes. Add Worcestershire and sauté 5 minutes longer, cooking off liquid.
Slice olives.
Lay out puff pastry and cut two 5 inch squares (12cm). Lay the cut pastry on a baking sheet. With a table knife, score a line around opposite corner edges of each pastry, about 1/3" (1cm) from the edge and halfway down the opposite sides.
Divide the ricotta and spread down the middle, between the scored corners, covering the middle 'half' of the pastry. Divide the shallots and spoon onto the ricotta. Top with sliced olives. Bring the un-scored corners together over the olives and press tips together firmly to seal.
Bake in a pre-heated oven at 400F (200C) for 12 - 15 minutes, until golden brown. Remove and serve. Garnish with extra olives
12oz (350gr) veal cutlets, thinly sliced
3 shallots
2 slices prosciutto
1/2 cup (4oz, 125ml) white wine
1/4 cup (2oz, 60ml) chicken stock
2 tsp olive oil
2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water
Peel and thinly slice shallots. Cut Prosciutto into thin strips. Heat oil in skillet, add shallots, and sauté until tender and translucent, about 5 minutes. Add Prosciutto strips and sauté until shallots and Prosciutto are brown and crisp, about 10 minutes longer. Remove and set aside.
Add veal and quickly brown on both sides, about 1 1/2 minutes each. Add white wine, chicken stock, reduce heat and simmer 10 minutes. Dissolve cornstarch in water. Increase under skillet. Remove veal to a small platter. Add cornstarch to skillet and stir until thickened. Spoon sauce over veal, top with shallots and Prosciutto and serve.
2 medium potatoes, (12oz, 350gr)
3oz (90gr) feta cheese
2 tbs dried chives
1 egg
2 tsp milk substitute 1 tsp chicken stock or water
1 tbs olive oil
Peel the potatoes cut into chunks. Cook in rapidly boiling water until very tender, 12 - 15 minutes. Drain the potatoes and mash with a fork or potato masher. Spread the mashed potatoes on a plate to cool for 5 minutes.
Cut or crumble feta into small pieces (pea size).
In medium bowl whisk egg, milk and chives. Add potatoes and mix well. Stir in feta. Divide into 4 equal portions. Heat oil in large nonstick skillet. Add potato portions, forming into patties in the skillet, about 1/2" (1.25cm) thick. Fry until brown on one side, about 7 minutes. Turn and brown the other side. Remove and serve.
2 medium endive
1 cup (8oz, 240ml) chicken stock
2 tbs white balsamic vinegar
1/4 cup Greek olives
1/3 cup cheese, shredded
1 tsp paprika
sea salt
Rinse endive and remove 2 or 3 outer leaves as needed. Trim the stem end. Cut each endive in half the long way through the stem. Lay in a skillet large enough to hold them flat, in one layer. Add chicken stock, cover and simmer until the stem end is tender when pierced with a knife, about 15 minutes.
Pit olives, if needed and roughly chop. Shred cheese if needed.
Pour off all or most of the chicken stock. Sprinkle the vinegar over the endive; top with cheese and cover until cheese melts. Remove Endive to a plate, top with olives, paprika, salt and serve.
Cooking Schedule: 45 minutes for menu |
Lay endive in skillet used for shallots for pastry |
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